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The primal is called the 7 bone rib, the 4 long bones from the loin end are called the prime rib, typically used for bone in steaks and ribeye steaks because the muscle, along with the bone is longer. The 3 shorter bone section from the chuck end is the standing rib, more suited for premium oven roasts as it is more heavily marbled. That said the meat is ...


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I am from Kansas. I lived in San Diego for about twenty years and out there it seemed like the meat cutters called the bone in version a New York, and the boneless version a K.C. Definitely the same cut of beef though. Living back in K.S now, I know crazy, my wife came home with cuts that were labeled bone in K.C. strips. I said thats a New York not a ...



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